Handful of Health

Easy Peasy Immersion Blender Mayo

You’re standing in the salad dressing aisle of the grocery store with your paleo nutrition guide in hand. You pick up a bottle, look at the ingredients, put it back, ad infinitum. How’s a girl supposed to eat her mayonnaise when every single one in the store has soy, corn or canola oil as the primary ingredient?

I’m a mayonnaise girl — I like to think I get it from my grandma — and I’m going to share a secret with you that will change your life.

You can make the best mayonnaise you’ve ever had at home in under five minutes. And, it’s absolutely fool-proof!

What you’ll need:

  • A wide-mouth, pint-sized jar
  • An immersion blender that fits through the mouth of aforementioned jar
  • 1.25 cups of olive oil. I like to use 1 cup of light flavored olive oil and 1/4 cup of my favorite local olive oil from California Olive Ranch. (Light flavored olive oil doesn’t get bitter when you blend it like normal olive oil does. Avocado oil is also a good choice, but it’s more expensive.)
  • A farm-fresh egg from your local farmer’s market
  • 2 tablespoons of lemon juice, lime juice, or apple cider vinegar
  • 1/2 teaspoon each dry mustard and salt — celtic sea salt if you want to be super fancy

May Ingredients

What you’ll do:

1. Add your olive oil, the dry mustard, and the salt to your pint-sized jar.

Oil

2. Add your lemon/lime juice or apple cider vinegar.

Juice

3. If your egg is not room temperature, or if you have trouble getting your mayo to set up, “coddle” it by immersing it in boiling water for exactly one minute.

Coddle the egg

4. Let the egg float to the bottom with the lemon juice, while the oil separates to the top.

Layers

5. Stick your immersion blender all the way in to the bottom of the jar, and watch the magic!!!


(Click here to view the video if it won’t play in your browser.)

6. Enjoy the most delicious mayo you’ve ever eaten.

Mayo

Ways I like to use olive oil mayonnaise:

  • Deviled eggs
  • “Tartar sauce:” mayo mixed with dill and garlic, very yummy on salmon
  • Quick, creamy caesar dressing: Mayo with mashed anchovies, garlic, and extra lemon juice
  • Quick, creamy however-you-please dressing: Mayo with some spices and a vinegar. Italian spices and balsamic! Asian spices and rice vinegar! Fresh herbs and apple cider vinegar! The combinations are endless.

8 Comments

  1. Solicitor says:

    I love that blending video – boom! Was that the egg with shell on though??

    1. elaine! says:

      Nope, I coddled the egg, then cracked it into the jar. :)

  2. Ami Chang says:

    Omg that video of the blender mayo is crazy, it was done so fast- thanks for this post!

  3. Jack Rubio says:

    That is crazy, I have never seen one of those before!

  4. Bach Tran says:

    That’s pretty amazing, never seen how the whole process works actually :)

  5. Great recipe. Thanks for sharing. Will have to try this.

  6. kate says:

    Holy crap! I have never made mayo this quick and easy before, and it is so very delicious.

    1. elaine! says:

      I know, right?? :) Glad you liked it!

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